Hot-Smoked Scallops with Roasted Bell Peppers

When I mentioned hot-smoked scallops, Conor was intrigued. And so we decided to make this as an appetizer before the lobster and couscous, combined with roasted peppers because that is such a lovely combination. You could also add pea puree to that, but since we were already having peas with the couscous we left that out. Now I’ve blogged about hot-smoked scallops and about roasting peppers separately before, but Conor made such great pictures that I just had to share them with you. And I have not told you about the combination before, so there. Without further ado, here is how to make this amazing appetizer.

Ingredients

For 4 servings

12 large sea scallops

4 red bell peppers

extra virgin olive oil

good balsamic vinegar

bit of freshly squeezed lemon juice

salt and freshly ground black pepper

fresh parsley or basil

2 Tbsp smoking dust

Preparation

Preheat the oven to 250C/480F. Brush the peppers lightly with olive oil.

Put the oiled peppers on a baking sheet. You can line it with parchment paper or foil because that’s easier to clean.

Roast the peppers for about 25 minutes or until they start to burn in places. With hindsight these could have used a few minutes longer. This is living on the edge a bit: a little bit burnt is okay and makes them much easier to peel, but you don’t want them to get burnt too much.

Here you can see how the above picture was made 🙂

Put the peppers in a plastic bag, tie it shut, and allow them cool in there. The vapor will make the skins softer and easier to peel off.

As soon as they are cool enough to handle, peel them. When you have roasted them long enough, you can simply tear the skin off. Don’t forget to get rid of the seeds, which can be sticky little buggers. A bit of running water can come in handy.

Be careful as there can be warm/hot liquid inside. It is okay to break the peppers into a few pieces while peeling them.

Put the peppers on paper towels and pat them with more paper towels to dry them.

Cut the peppers into strips and put them in a bowl. Add good extra virgin olive oil to taste.

Add some good balsamic vinegar as well.

Chop some parsley.

And add that as well. Stir to mix and set aside to marinate a bit while you prepare the scallops.

Put the smoking dust in the smoker.

Wash and dry the scallops and but them in a bowl. Add olive oil.

Add salt and freshly ground black pepper as well, and toss to coat the scallops with oil, salt, and pepper evenly.

Arrange the scallops in the smoker.

Set up the smoker. Ours works on lighter fluid.

Smoking is best done outside, unless you have a very good extractor fan (we do).

Smoke the scallops for 15 minutes.

They will be golden brown on the inside and just cooked on the inside with a lovely smoky flavor.

Serve the scallops on a bed of red pepper salad. A few drops of freshly squeezed lemon juice are a great addition.

I just couldn’t resist. Also noticed you seem to be catching on as you added a picture of yourself in your venison chili post.
And thanks for another nice compliment. The first time I smoked scallops it was on a hunch, and I’m still glad for that hunch.

Good point, I didn’t add that piece in this post. Hot smoked seafood is good with chardonnays with a touch of new oak. I like to think that the wood in the wine and the wood in the smoke dust match well.

Now this is one great appetizer, Stefan, as were all of the courses you’ve shared with us. I’m surprised you’re not being flooded with emails asking if you wouldn’t mind more visitors. You sure do treat them well. 🙂

It is basically just saw dust, but of course the wood has to be untreated and certain kinds of wood are more suitable for smoking. Beech dust is a good variety for seafood. It is sold in culinary shops.